Empanadas de viento (“wind empanadas”) get their name from the way they puff up like little balloons in the hot oil. The thin, crisp dough hides a melty cheese and onion filling, and a dusting of sugar on top makes them irresistibly sweet and salty. In Ecuador they’re a classic afternoon snack with coffee or a warm mug of colada morada.
- Servings: 12 empanadas
- Prep time: 30 minutes
- Rest time: 30 minutes
- Cook time: 20 minutes
- Total time: 1 hour 20 minutes
Ingredients
For the dough
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar and 1/2 teaspoon salt
- 6 tablespoons (85 g) cold butter, cubed
- 1 egg
- 1/2 cup (120 ml) orange juice or cold water, plus more as needed
For the filling and frying
- 2 cups (225 g) shredded mozzarella, or a mix of mozzarella and queso fresco
- 1/2 white onion, very finely chopped
- Vegetable oil, for deep frying
- Granulated sugar, for dusting
Instructions
- Make the dough. Mix the flour, baking powder, sugar and salt. Rub in the butter with your fingers until it looks like coarse sand. Add the egg and orange juice and knead briefly into a soft, smooth dough, adding a splash more liquid if needed.
- Rest. Wrap the dough and let it rest 30 minutes at room temperature. Meanwhile, mix the cheese and onion.
- Roll out. Divide the dough into 12 balls. Roll each one very thin, about 6 inches (15 cm) across.
- Fill and seal. Place 2 tablespoons of filling on one half, fold over and press the edges firmly. Twist the edge into a rope pattern (repulgue) or crimp with a fork.
- Fry. Heat 2 inches of oil to 350°F (175°C). Fry 2 or 3 at a time, spooning hot oil over the top so they puff, about 1 1/2 minutes per side, until golden. Drain on a rack.
- Dust and serve. Sprinkle with sugar while hot and serve right away.
Tips
- Roll thin. Thin dough is what makes them puff and stay light.
- Seal well. Any gap lets the cheese leak and the oil splatter.
- Freeze them raw: freeze on a tray, then bag. Fry straight from frozen, adding a minute per side.
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